Pasta Lab

Arborio rice cooked low and slow in a parmesan vegetable stock, mounted with English butter and aged Parmigiano from Alba, finished with a pesto Trapanese accent.

Fusilli tossed in a rich butter and marinara sauce with blistered cherry tomatoes, fresh basil, and a hint of chili flakes, finished with creamy crumbled feta for the perfect balance of richness, freshness, and tang.

Spaghetti aglio e olio turned up with bold Cajun spice, garlic-infused olive oil, and a generous finish of aged parmesan.